Golden Brioche Recipe
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- 1/3 cup warm water (105°F to 115°F)
- 1/3 cup warm milk (105°F to 115°F)
- 3 3/4 cups all purpose flour
- 1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature
- 1 egg, beaten to blend with 1 tablespoon water (for glaze)
Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
Butter and flour three 7 1/2x3 1/2x2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.
Preheat oven to 400°F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. DO AHEAD Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350°F oven about 15 minutes, if desired.
Master Baker Jeffrey Hamelman shares this loaf, made with his ginger-infused local honey, which gives this classic bread a lovely lift. Tender and golden, it's wonderful toasted and slathered with cultured butter.
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour, divided
- 1 1/2 teaspoons instant yeast or active dry yeast
- 1/4 cup (57g) cool water
- 4 large eggs, cold from the refrigerator
- 1 tablespoon ginger honey (from above)
- minced ginger slices, from the honey
- 3/4 teaspoon salt
- 16 tablespoons (227g) unsalted butter, at cool room temperature, 65°F to 68°F
To make the ginger honey: Place the honey and ginger slices in a small saucepan, and bring to a low simmer for 5 minutes. Remove from the heat and cool, leaving the ginger slices in the honey. When the mixture is cool, remove the slices and mince them they'll become part of the dough.
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place 1 1/2 cups (6 1/4 ounces) of the flour, the yeast, water, and eggs into the bowl of a stand mixer or the bucket of your bread machine. Beat at medium speed (or knead in the bread machine) until smooth. Cover the mixture and let sit for 45 minutes.
After 45 minutes, the sponge will have developed some bubbles but not risen much the yeast is getting a jump start.
Add the remaining 1 1/4 cups of flour, the honey, minced ginger, and salt. Beat for 8 to 10 minutes (switch to the dough hook) or knead in the bread machine, until the dough cleans the sides of the bowl and becomes shiny and elastic.
With the mixer or bread machine running, add the butter 2 tablespoons at a time, letting the butter disappear into the dough before adding the next chunk. Repeat until all of the butter is added.
Cover the dough and let it rise for 1 hour. It'll be very soft at this point, and should have risen by about a third. Turn the dough out onto a lightly floured surface and gently fold it over several times (use a bench knife to scrape up any bits that stick to the table).
Place the dough in a greased bowl, cover, and refrigerate for at least 4 hours and as long as 16 hours. The dough will firm up considerably.
To shape: Divide the dough into six pieces. If making one large loaf, arrange them in a circle in a greased brioche mold, with the sixth one in the center. For individual breads, work with one piece at a time (keep the rest covered). Divide each into three strands, and braid them. Form the braid into a circle, then place into greased 6" cake pans, or onto a parchment-lined baking sheet. Repeat with the remaining pieces of dough, and cover them all with greased plastic. Let the shaped bread(s) rise for 1 to 1 1/2 hours, until puffy-looking. After 45 minutes of rise time, preheat the oven to 375°F.
To bake: Remove the plastic and bake the individual brioches for 25 minutes, or the large bread for 50 to 60 minutes, tenting with foil after the first 35. Bake until deep golden brown on the top and bottom. Remove from the oven and brush while still warm with the remaining ginger honey.
What is Brioche?
Brioche is a type of French bread made from a dough enriched with butter and eggs, giving it a tender, moist crumb and dark golden crust. Brioche comes in all shapes and sizes––dinner buns, hamburger buns, loaves, plain or with savory/sweet fillings.
Pretty much everyone agrees that brioche is Very Fancy. Put something between a brioche bun and it’s instantly much fancier (and expensive!). A loaf costs anywhere from $7 to $12. Our local supermarket sells 6 hamburger buns for $8 (compared to a regular hamburger bun, which costs less than half of that).
But only after making this bread do you realize why brioche is so darn expensive––it’s a lot of rich ingredients, and it takes work!
Ingredients and substitutions
If you can’t have dairy, I would normally steer you toward a bread recipe that isn’t highly enriched with lots (and lots) of butter, like this one. But I think we can do it!
Try replacing the butter with vegan butter. My favorite brands remain Melt and Miyoko’s Kitchen. I love them equally.
In place of the milk, try any nondairy milk you like. Just make sure it’s unsweetened and unflavored.
You can’t replace 5 eggs in a single recipe with any sort of egg replacer. Brioche bread is just not egg-free-friendly. You’d need a vegan-style recipe that was developed egg-free.
This is a recipe for yeast bread, and cannot be made without commercial yeast. It also cannot be made with wild yeast sourdough starter, which requires a recipe developed specifically for it.
I always bake yeast bread with instant yeast, since it doesn’t have to be dissolved in liquid, and you need less of it. Instant yeast is also called rapid-rise and breadmaker yeast. It’s all the same.
If you don’t have instant yeast and would like to use active dry yeast instead, you’ll need to increase the amount by 25%. I’ve done the calculations for you in the Recipe Notes below.
Like this recipe?
Ok so this recipe is a little time-intensive, but so simple. Who knew? French toast for everyone, courtesy of Chef Zoe Nathan of Huckleberry in LA.
1 ¾ cups/215 g all-purpose flour
1 cup/220 g unsalted butter, very soft
1. Slightly warm the milk and pour into the bowl of a stand mixer fitted with the dough hook. Add the yeast and whisk by hand to combine. Add the all-purpose flour, bread flour, sugar, salt, and eggs. Mix on low speed until the dough comes together, 1 to 2 minutes.
2. Increase the mixer speed to medium-high and work the dough for 6 minutes. Pause about every minute to push the dough back down into the bowl and off the hook.
3. Reduce the mixer speed to low and slowly add the butter, a little at a time, over the course of 2 minutes. Pause halfway through to scrape down the bowl and hook. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate the butter and bring the dough back together, 4 to 6 minutes longer.
4. Transfer the dough to a greased sheet pan, cover with plastic wrap, and refrigerate for at least 1 hour.
5. Divide the dough into two equal balls, about 11 oz/315 g each. Transfer to a greased sheet pan, wrap in plastic, and refrigerate overnight.
6. Grease a 5-by-9-in/12-by23-cm loaf pan. Work with one dough ball at a time. First flatten into a disc, then left an edge and press it into the center. Work your way around the circumference, pressing every edge to the center until you have a ball. Flip the ball over so the pleated side is down and the smooth side is up. Cup the dough in your palm and massage the seam side of the dough firmly against the work surface in a circular motion, allowing the friction to seal the seams. Set aside and cover with plastic wrap or a slightly damp kitchen towel while you shape the next ball.
7. Place the balls into the loaf pan, cover loosely with plastic, and allow to rise in a warm place until more than doubled in size, about 3.5 hours.
8. As the dough nears readiness, preheat your oven to 350°F/180°C. Carefully brush the dough with the egg wash, making sure the egg doesn’t pool around the edges. Bake until golden, about 35 minutes. Allow to cool for about 10 minutes in the pan, then transfer to a cooling rack.
1. Combine the egg yolks, heavy cream, and salt and whisk until homogenous. Refrigerate until needed.
How to Make Brioche Bread
- In a large bowl, whisk together eggs, melted butter, and remaining sugar. Stir in the proofed yeast mixture.
- Add flour 1 cup at a time, stirring with each addition. Add last 1/2 cup of flour 1 Tablespoon at a time until dough pulls away from the sides of the bowl and isn’t sticking to clean fingertips.
- Knead (by hand or in a mixer with a dough hook) for 8-10 minutes then cover with plastic wrap and proof in a warm place until doubled in size (1 1/2 to 2 hours).
|BAKING BY HAND|
|500 g||Golden Brioche Mix||1 sachet|
|4 g||Yeast||1 sachet|
|230 ml (+/- 20 ml)||Water||0.9 cup (+/- 1 tbsp)|
|BAKING IN A BREAD MACHINE|
|500 g||Golden Brioche Mix||1 sachet|
|4 g||Yeast||1 sachet|
|250 ml (+/- 20 ml)||Water||1 cup (+/- 1 tbsp)|
Place 500 g Golden Brioche Mix, 4 g yeast (1 sachet, provided) and 230 +/- 20 ml lukewarm water into a mixing bowl.
BY HAND: Place ingredients into a mixing bowl. Mix by hand for at least 10 minutes and knead until smooth and elastic. The formed dough can be moved to the bench top to complete kneading if preferred.
OR DOMESTIC MIXER with dough hook: Mix for 2 minutes on low speed, then for another 10 minutes on medium speed.
OR BREAD MACHINE: Mix using the dough/pizza cycle.
When dough is ready, gently divide into your required number of pieces. Generally 100 g for rolls, divide in half for 2 small loaves or use the full dough for a large loaf.
Cover and rest the dough piece(s) for about 10 minutes, and then shape as desired.
Place units into oiled bread tins, or rolls onto oven trays lined with baking paper.
Cover with a dusted cloth, and allow to rise (proof) in a warm place until at least doubled in size.
Glaze if desired as described in Tips below.
Gently place into oven pre-heated to 200°C, and bake rolls 15 - 20 minutes, or loaves for 35 – 40 minutes until desired colour is achieved.
BAKING IN A BREAD MACHINE:
Place 500 g Golden Brioche Mix, 4 g yeast (1 sachet, provided) and 250 +/- 20 ml water (depending on Bread machine type) into the bread machine bowl, in the order specified by the your bread machine manufacturer.
Select your preferred cycle (we recommend ‘Light Crust’ if available on your machine). and remove remove the loaf once the cycle is complete, and allow to cool before slicing. Tip: You may need to gently slide a knife or spatula around the edge of the loaf to help release it.
- 1 cup milk
- ½ cup water
- ¼ cup butter
- 4 ½ cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 2 tablespoons white sugar
- 1 ½ teaspoons salt
- 1 egg
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- 5 ½ cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg yolk
- 1 tablespoon water
Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Brioche for the Win!
Is there anything better than french toast for breakfast?
And BRIOCHE FRENCH TOAST tops it all. We love the thick bread and crispy crust that comes with a loaf of brioche bread. It’s one of our favorite breads to use for french toast. Brioche bread doesn’t get soggy and has the best texture after it’s cooked.
My kids are always craving french toast for breakfast. Especially on slow weekend mornings. We love to top ours with seasonal berries, powdered sugar and a little maple syrup. That sounds so delicious right now! Maybe I’ll make french toast for dinner tonight…we love doing breakfast for dinner every once in a while.